Spaghetti & Clams in Tomato Sauce
Posted: Sunday, March 01, 2009
by Peter Alfieri
Buon Appetito Providence
Pasta, pasta. pasta.. I know that recently I've come out with quite a few pasta dishes. You may be wondering why I've decided to do so. Well, besides the ease of preparation and the fact that pasta is ubiquitous, most importantly it is Cost Effective. These dark financial times make it very difficult for families to put food on the table, and this only seems to be the beginning of our financial downfall. Deep down, I feel that I'm doing my part by supplying people with these money saving meals. Don't fret, there will be other recipes that I'll be providing for all of you that appreciate my lavish dishes as well. That being said, I'll go on about the recipe you see listed below.
More often than not, most spaghetti and clams entrees usually lack tomato sauce. I'm not saying that you won't run across a dish that contains tomatoes, I'm just noting that it is less likely; it's more of a "Mainstream" concept. In fact, the tomato version tends to be less fishy and more robust in flavor.
In the past I've served this dish to guests, and for the most part they are quite impressed by the flavor this dish lends. Now empowered with this recipe, you too can make this dish and continue to add to this recipe's growing popularity.
Difficulty (Scale from 1-10): 5
Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
1 can (12 ounces) of clams - liquid reserved
1/3 cup of olive oil
2 cloves of garlic - minced
1 can (14 ounces) diced tomatoes
1 pound of spaghetti - dried
1/4 cup flat parsley - chopped
salt - to taste
pepper - to taste
Preparation
In a medium sized sauce pan over medium high heat, add olive oil and garlic. Cook until garlic is golden but not brown stirring occasionally. Add the diced tomatoes and reserved clam juice to sauce pan. Mix well and cook over medium-low heat until the sauce thickens.
Cook pasta in salted boiling water until al dente.
While the pasta is being cooked add the parsley and clams to the tomato sauce and increase the heat slightly. Season with salt and pepper to taste.
Drain pasta and add to a bowl. Pour hot tomato/clam sauce over pasta. Toss well and serve immediately.
Enjoy your spaghetti!!
More often than not, most spaghetti and clams entrees usually lack tomato sauce. I'm not saying that you won't run across a dish that contains tomatoes, I'm just noting that it is less likely; it's more of a "Mainstream" concept. In fact, the tomato version tends to be less fishy and more robust in flavor.
In the past I've served this dish to guests, and for the most part they are quite impressed by the flavor this dish lends. Now empowered with this recipe, you too can make this dish and continue to add to this recipe's growing popularity.
Difficulty (Scale from 1-10): 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
1 can (12 ounces) of clams - liquid reserved
1/3 cup of olive oil
2 cloves of garlic - minced
1 can (14 ounces) diced tomatoes
1 pound of spaghetti - dried
1/4 cup flat parsley - chopped
salt - to taste
pepper - to taste
Preparation
In a medium sized sauce pan over medium high heat, add olive oil and garlic. Cook until garlic is golden but not brown stirring occasionally. Add the diced tomatoes and reserved clam juice to sauce pan. Mix well and cook over medium-low heat until the sauce thickens.
Cook pasta in salted boiling water until al dente.
While the pasta is being cooked add the parsley and clams to the tomato sauce and increase the heat slightly. Season with salt and pepper to taste.
Drain pasta and add to a bowl. Pour hot tomato/clam sauce over pasta. Toss well and serve immediately.
Enjoy your spaghetti!!
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Top-level comments on this article: (3 total)Living 10 minutes from Alfieri in Piemonte (Italy) and Alfieri is the name of my favorit pasta would I defintely try this recipe!Well, thank you Henrik! BTW, I'm a descendant of Count Vittorio Alfieri, the instrument of Italy's revolution. :)Have a great day and thx again.CiaoNow we know from whom you have your writing skills! :-)
Hello, Peter. I'm creating quite a nice folder from all your recipes. And BTW I love pasta---so does my husband, so it's a win-win for me.Thanks for another great sounding dish!Sandra
You know! I call my hubby a pasta specialist. He cooks it really well. I will ask him to read this one and make some for me...lolGod bless you.
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